Greek Chicken Pasta Bowl

The smell of oregano and lemon hitting a hot pan still takes me straight back to a sunlit Tuesday afternoon when I threw this together with whatever I had left in the fridge. I'd been craving something bright and filling, something that didn't require a grocery run or an hour of prep. What started as a clean-out-the-crisper moment turned into one of those meals I now make on repeat, the kind that feels like a mini vacation on a weeknight.

I made this for a small dinner with friends who'd just come back from a Greece trip, and they swore it tasted more authentic than half the tavernas they'd visited. We ate it outside with cold wine and too much bread, and someone asked for the recipe before they even finished their plate. That's when I knew this wasn't just another pasta salad, it was the kind of dish people actually remember.

Ingredients

• Boneless, skinless chicken breasts: These marinate beautifully and stay tender if you don't overcook them, which I learned after one too many rubbery attempts.
• Olive oil: Use it twice, once for the marinade and again in the dressing, because good olive oil is what makes everything taste like the Mediterranean.
• Lemon, zested and juiced: The zest is where the magic lives, don't skip it or you'll miss that bright, punchy flavor that wakes up the whole bowl.
• Garlic cloves, minced: Fresh garlic in the marinade does something canned stuff just can't match, trust me on this one.
• Dried oregano: It shows up twice because oregano is the backbone of Greek flavor, earthy and warm without being overpowering.
• Salt and freshly ground black pepper: Season in layers, the chicken, the dressing, the final toss, that's how you build real flavor.
• Short pasta: Penne, fusilli, or rotini all work because their shapes grab onto the dressing and bits of feta like they were made for it.
• Cherry tomatoes, halved: Sweet, juicy, and they burst in your mouth, especially if you can find the ripe ones at a farmers market.
• Cucumber, diced: Adds crunch and freshness, and it's one of those vegetables that doesn't wilt even if you make this ahead.
• Kalamata olives, pitted and sliced: Briny and bold, they're the salty punch that balances out the creamy feta and tangy dressing.
• Red onion, thinly sliced: A little sharpness goes a long way, and slicing it thin keeps it from overpowering the other flavors.
• Feta cheese, crumbled: Creamy, salty, and crumbly, it melts just a little into the warm pasta and makes everything taste richer.
• Fresh parsley, chopped: A handful at the end adds color and a fresh, grassy note that ties the whole bowl together.
• Extra virgin olive oil: The good stuff for the dressing, because this is where quality really shows up on your fork.
• Red wine vinegar: Tangy and sharp, it cuts through the richness and makes every bite feel lighter.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle depth you can't quite name but definitely taste.

Instructions

Marinate the chicken:

Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl, then add the chicken breasts and let them soak up all that brightness for at least 15 minutes. If you have time, let them sit for up to two hours in the fridge, the flavor gets even better.

Cook the pasta:

Boil your pasta according to the package directions, then drain and rinse it under cold water to stop the cooking and cool it down. This keeps it from turning mushy and makes it perfect for tossing with cold ingredients.

Grill the chicken:

Heat a grill pan or skillet over medium heat, shake off the excess marinade from the chicken, and cook each side for 6 to 7 minutes until it's golden and cooked through. Let it rest for a few minutes before slicing it thinly so the juices stay inside.

Prep the vegetables:

While everything cooks, toss the cherry tomatoes, cucumber, olives, and red onion into a large bowl with the cooled pasta. This is where the bowl starts coming together and looking like something special.

Make the dressing:

Whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper in a small bowl until it's smooth and emulsified. Pour it over the pasta and vegetables and toss everything until it's evenly coated.

Assemble and serve:

Top the dressed pasta with sliced chicken, crumbled feta, and fresh parsley, then give it one more gentle toss or just let people dig in. It's just as good served immediately or after sitting in the fridge for an hour.

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I started packing this in jars for lunch, and it became the meal my coworkers would eye enviously from across the break room. One of them finally asked if I was ordering it from some fancy Greek place downtown, and I just smiled and said I'd teach her how to make it. That's the beauty of this bowl, it looks and tastes impressive but it's just good ingredients treated well.

Making It Your Own

I've swapped grilled shrimp for the chicken more times than I can count, especially in the summer when I want something that cooks even faster. You can also toss in a handful of baby spinach or arugula right before serving for extra greens that wilt just slightly from the warmth of the chicken. If you're feeding someone who doesn't eat gluten or dairy, whole grain or gluten-free pasta works beautifully, and there are some surprisingly good dairy-free fetas out there now.

Storing and Meal Prep

This keeps in the fridge for up to three days, and honestly it tastes even better the next day after everything has marinated together. I like to store the chicken separately if I'm meal prepping, then add it just before eating so it stays tender and doesn't get rubbery. If you're packing it for lunch, keep the feta on the side and crumble it on top right before you eat, it stays creamier that way.

Serving Suggestions

This bowl is a full meal on its own, but I've also served it alongside warm pita bread and a little hummus for a Greek-inspired spread. It pairs beautifully with a crisp Sauvignon Blanc or a Greek white wine if you're feeling fancy, or just sparkling water with a squeeze of lemon if you're keeping it simple.

• Serve it straight from the bowl family-style and let everyone help themselves.
• Drizzle a little extra olive oil on top right before serving for a glossy, restaurant-quality finish.
• Garnish with extra lemon wedges so people can add a squeeze if they want more brightness.

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This Greek chicken pasta bowl has become my go-to when I want something that feels nourishing, colorful, and just a little bit special without any fuss. I hope it lands on your table as often as it does on mine.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, you can marinate the chicken up to 2 hours in advance for deeper flavor. Cook the pasta and vegetables separately, then assemble and dress the bowl just before serving to keep vegetables crisp. The chicken can be grilled ahead and chilled.

→ What pasta shapes work best?

Short pasta shapes like penne, fusilli, or rotini are ideal as they hold the dressing and vegetables well. You can also use whole grain or gluten-free varieties without changing the overall dish. Avoid long pasta like spaghetti as it doesn't blend as easily with the other ingredients.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Store the dressing separately if possible to prevent the pasta from becoming soggy. Reheat gently or enjoy cold for a refreshing lunch the next day.

→ What wine pairs with this dish?

A crisp Sauvignon Blanc or Greek white wine complements the Mediterranean flavors beautifully. The acidity in white wine balances the richness of the feta and olive oil, enhancing the bright lemon notes in the chicken.

→ Can I substitute the chicken?

Absolutely. Grilled shrimp is an excellent seafood alternative using the same lemon marinade. You can also use grilled white fish, or keep it vegetarian with marinated tofu or chickpeas for protein.

→ Is this dish suitable for dietary restrictions?

The dish can be adapted for various diets. Use gluten-free pasta for gluten sensitivity and dairy-free feta for lactose intolerance. Omit the Dijon mustard if needed. Always check ingredient labels for specific allergen information.